gluten free vegan soft peanut butter cookies
  • 3/4 cup gluten free oat flour*
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup no-stir natural peanut butter
  • 1 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup So Delicious unsweetened coconut milk
  1. Preheat oven to 350 degrees. Prepare baking sheets by lining with parchment paper.
  2. Sift together oat flour, baking soda and salt. Set aside.
  3. In large mixing bowl of stand mixer, cream together peanut butter and brown sugar for 1-2 minutes. Add vanilla and beat until combined.
  4. While mixer is on low, slowly add oat mixture. Mix until dough becomes crumbly. Add coconut milk and mix until just combined.
  5. Roll heaping tablespoon-size scoops on cookie dough into balls. Place dough onto baking sheet and flatten by pressing with tongs of fork, creating crisscross pattern.
  6. Bake cookies 8-10 minutes until golden brown. Allow to cool on pan for 2-3 minutes before placing on cooling rack to cool completely.
  7. Store in airtight container.
*Blend about 1 cup certified gluten free oats in high-powdered blender on high until fine oat flour has formed. Measure out 3/4 cup of oat flour.
Recipe by Sarah Bakes Gluten Free at